Name: "Upstairs" Langoustine and Mango Salsa
Ingredients: 5 Langoustine; 1/2 Mango; Diced; 50 g Pancetta; 1 tb Olive Oil; 1 Clove Garlic; Crushed; For The Mango Salsa:; 2 Mango; Diced; 1 Avocado; Diced; 2 Red Chillis; Chopped; 2 bn Spring Onions; Chopped; 2 Cloves Garlic; Chopped; 100 ml Rice Vinegar; 3 tb Honey; 3 tb Lime Juice; 100 ml Soy Sauce; 1 tb Flat Leaf Parsley; Chopped; 1 tb Fresh Coriander; Chopped; Salt and black pepper

[It] will [not] be possible to transfer from one region to another. No matter how endless the ages, no matter how heartfelt the cries, no matter how intense the suffering, your travel plans are limited to your present abode. Those who find themselves in the lower gloomy regions shall never enter the gates that lead to endless light and ecstasy. They will discover that the beautiful words spoken in their eulogy bear no resemblance to the reality that now confronts them. If only their friends could see them now!

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	1	Servings

INGREDIENTS

5		Langoustine
1/2		Mango; Diced
50	g	Pancetta
1	tb	Olive Oil
1		Clove Garlic; Crushed
		For The Mango Salsa:
2		Mango; Diced
1		Avocado; Diced
2		Red Chillis; Chopped
2	bn	Spring Onions; Chopped
2		Cloves Garlic; Chopped
100	ml	Rice Vinegar
3	tb	Honey
3	tb	Lime Juice
100	ml	Soy Sauce
1	tb	Flat Leaf Parsley; Chopped
1	tb	Fresh Coriander; Chopped
		Salt and black pepper

INSTRUCTIONS

Blanch langoustines in boiling water, refresh in iced water, remove meat
from shell and dry. Wrap langoustine and diced mango in pacetta, then
skewer.
To make the salsa: mix all the ingredients thoroughly , reserving a few
herbs. Quickly pan-fry the skewers in hot olive oil with garlic. Lightly
warm the salsa. Serve the skewers on the salsa, sprinkle with herbs.
Posted to EAT-L Digest 06 Aug 96
Date:    Wed, 7 Aug 1996 13:03:20 EDT
From:    erika metzieder <[email protected]>
NOTES : Devised by David Sharland for Upstairs at The Savoy, London,
England.

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